This one is definitely going on my favorites list!
These pork chops can be whipped up in just a matter of minutes (about 30) and require only a few simple ingredients. What you end up with is something so delicious, so gourmet-like, so pretty that you won’t believe that it came from your kitchen.
I chose bone-in pork chops for this recipe just because I think they’re pretty. Also, when you cook them a lot of flavor seeps out of the bones. Yeah, I know, that sounds kind of frightening but it’s nothing short of delicious. Since the pan drippings are a big part of flavoring the sauce, bone-in seems to be the way to go.
You will definitely want to go with thin cut chops so you can give them a quick sear on each side and not have to worry about the inside being under cooked. If you do happen to get thick cut, you can add the chops back to the sauce and let them simmer for a while until the insides are cooked through.
Apricot Dijon Pork Chops
Apricot Dijon Pork Chops
Servings 4Ingredients
- 4 thin cut pork chops ($5.91)
- 2 Tbsp olive oil ($0.22)
- 1/2 cup apricot preserves ($0.57)
- 2 Tbsp dijon mustard ($0.12)
- 2 Tbsp apple cider vinegar ($0.12)
- 1/8 tsp garlic powder ($0.05)
- 1/4 cup water ($0.00)
- a pinch salt and pepper ($0.05)
Instructions
- Prepare the sauce by whisking together the apricot preserves, dijon mustard, apple cider vinegar, garlic powder, and water. Set the sauce aside.
- Heat a large skillet with 2 Tbsp of olive oil over medium high heat. While the skillet is heating, remove the pork chops from their package and sprinkle salt and pepper on both sides.
- Once the skillet is very hot but not smoking (the oil should look wavy on the surface), add the chops to the skillet. Over crowding the skillet will cause the heat to drop and prevent searing so cook the chops in batches of two. Cook on each side until browned (about 5 minutes each side). NOTE: The chops will stick to the pan initially, but they will naturally be released from the surface when a “sear” has been achieved. If the chop is still sticking to the pan that means it is not ready to flip yet.
- When the chops finish searing, remove them to a clean plate and cover with foil to keep warm. Once all of the chops have cooked, reduce the heat to medium-low and pour the apricot sauce into the skillet. Using a whisk, stir and cook the sauce for 1-2 minutes. The whisk will help the pan drippings release from the bottom of the pan and flavor the sauce. This is called “deglazing.”
- Either serve the pork chops with the sauce spooned over top or add the chops back to the warm skillet to coat with sauce. I spooned the sauce over top for presentation’s sake but in the future I’ll probably add them to the pan to completely coat with the yummy sauce!
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Nutrition
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Step By Step Photos
Make the sauce by whisking together the apricot preserves, dijon mustard, apple cider vinegar, garlic powder, and 1/4 cup water.
These are the pork chops that I bought. They are “thin cut center loin pork chops.” You don’t have to buy this exact type but try to get a thin cut so they cook quickly. Bone in adds a little more flavor than boneless.
Begin to heat the oil in the skillet over medium-high heat. As the skillet is heating, season both sides of the chops with salt and pepper.
Once the oil is hot (the surface should look wavy but it should not be smoking), add the chops. Even with my huge skillet, three chops ended up over crowding it a bit and I didn’t get a good sear on all of them. So, try to cook them in batches of two.
Cook the chops on each side until they achieve a golden brown sear (about 5 min each side). As you can see, the one chop didn’t sear well because too much moisture collected in the skillet. In order to achieve a good sear, the pan must stay hot and there can’t be a lot of moisture. Both of these are prevented by not over crowding the pan. Also, you’ll know when it is seared because the chop will no longer stick to the skillet’s surface.
As the chops finish searing, remove them to a plate and cover with foil to keep warm until they are all cooked.
After the chops are all cooked, your pan will look a little something like this. All of that brown stuff is flavor that will be infused into the sauce.
Reduce the heat to medium-low and pour in the apricot dijon sauce. Use a whisk to stir and dissolve the drippings off of the bottom of the pan. Stir and cook the sauce for 1-2 minutes.
Either serve the pork chops with the sauce spooned over top or add the chops back to the warm skillet and coat with sauce. Oh, and I garnished with chopped parsley but it was purely for the picture’s sake. You don’t need it for flavor.
The sauce is very tasty.
The instruction is very detailed and easy to follow. For me, there were several pieces of helpful information.
I used German mustard and I added strawberry jam for the sauce (only because I had only 80% of what I wanted of apricot sauce) and still it went well.
Made these for dinner & they were so good!! I have only recently begun cooking meat dishes, so super appreciated the tip about how they’ll stick to the pan till they’re done searing, I super would have messed that up otherwise
Can you use a different mustard type other than Dijon?
It will change the flavor of the dish a lot if you do.
I made this 3 times with boneless pork loin chops. It is a perfect recipe! Have served to friends and the sauce gives the recipe an elegant touch. I used white balsamic vinegar that I had on hand vs the Apple cider vinegar. Since the loin chops are thicken than the bone in, thin chops, I keep my meat thermometer on hand to check for right temp, then move the chops aside. I always make extra sauce😍👍🏻
I actually made this with boneless pork loin cut into thick slices and it was the best pork loin I’ve made. I didn’t have Apple cider vinegar, so used the white balsamic I had on hand. Delicious!
The sauce is so delicious. I made these with boneless cutlets and I overcooked them a little bit, but the sauce made it much less tragic. I served with steamed broccoli and the sauce was fabulous on that as well!!
The potatoes were out of this world. Great seasoning and perfect amount of crispiness. The idea for the marinade is great, but I think the proportions are off. I found it too watery and pretty flat. Would probably either leave the water out entirely or add more apricot preserves. That would make the marinade thicker and more flavorful.
Delicious. I would make these chops again.
Very easy to make and very tasty!
So easy and absolutely delicious. I’ll be making these again SOON.
This was so good, I’m making a list of what else I can use the sauce on.
Very yummy and super fast. Definitely will be making this again. We were thinking it might also be good with raspberry preserves.
Huge hit at my house tonight!
My sauce didn’t come out so glazy– not sure what I did wrong. However, it was super yummy, just not as pretty as your pictures! I decided to let the chops simmer in the sauce for a few minutes and they were so good. Thanks! My husband has been super impressed!
These were freaking UNBELIEVABLE. Served with the balsamic oven fries… YUM!
Excellent! My sauce was a tad darker, but I threw my chop back into the sauce after heating and it was superb. Served it over a bed of brown rice. Thanks for the recipe, Beth!
Made this last night and it was DELICIOUS! Reheated the leftovers in the toaster oven for lunch and equally good. It’s a keeper for sure. Love your blog!
Made this last night and it was great.
I wish i would have made some rice with it so it could have soaked up the extra sauce…i was out of meat and just staring at the sauce wanting to devour it.
Oh my gosh, I love your blog!!! And this looks so good- I always like trying to eat pork but never can find good recipes. I think this will be a new staple, especially because I am gluten free!!
Thanks for the great blog!
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I’m actually picking up the ingredients for this on my way home from work! I love pork with fruity mustard sauces.
I’ve forgotten where I have seen this recipe before, it was some time ago, but I forgot how good this was! Thanks for posting and reminding me of this one.
This sounds great. A bit of chipotle or ginger would probably make nice variations to the sauce.
Tintin – It would probably be awesome with chicken but I don’t imagine it would be very good with beef. You can cook chicken breasts or thighs the same way that I did the pork here and then let it simmer in the sauce for a bit since the meat is thicker and will need extra cooking time. Good luck!
Oh, this looks really good! Do you think it’d work with other types of meat as well? I cook for someone who doesn’t eat pork, but if this’d work with chicken or beef, I’ll definitely try making it soon.